Preserved eggs are changed eggs, but they are called differently. Ingredients: one piece of lean meat, two preserved eggs, three pieces of ginger, a bowl of leftovers, one green vegetable, chicken essence, salt, pepper and chopped green onion. Practice: 1. Cut pork into thin slices or shredded pork, add some cooking wine and starch and marinate for about 10 minutes. 2. Pour the leftovers into the pot, add a lot of water and bring to a boil over medium heat. 3. Peel the preserved eggs and cut into pieces within 10 minutes. Wash the vegetables and cut them into pieces. 4. Mix some water with chicken essence. If chicken essence powder is used, this step is omitted. 5. When the rice is cooked until it is thick, add ginger slices and cured pork, and then add chopped preserved eggs. 6. When the porridge is cooked until it is thick, add the chopped vegetables, add salt, chicken essence and pepper and stir well. 7. Sprinkle a little chopped green onion before eating. There are no onions at home, but some fried onions are sprinkled. People here sprinkle some of this when they drink porridge. Let's do as the Romans do.